I’ve got a deliciously warming, comforting recipe for you this week. For anyone who struggles with weekly meal prep, this one is for you! My Easy Vegetable Stew is exactly as it sounds: easy, hearty and healthy. Easy because it’s a one-pot recipe that takes less than 45 minutes to make. Hearty because it’s full of protein-rich red lentils and potatoes to keep you full. And healthy, because this stew is totally packed full of nutritious winter vegetables such as leafy greens, carrots and onions.
It’s the perfect recipe for your weekly meal prep because you can just spoon a portion out into tupperware and take it to work for lunch (it heats well in a microwave). Plus you’ll only have to wash up one pan, which is always a bonus for me. 🙂
This stew recipe has been in our family for years. I remember my mum making it for my sister and I as children (though she called it the much-less-delicious-sounding ‘Lentil Mush’ back then!), and loving its comforting warmth even back then. Today, I’ve updated it and tweaked ingredients slightly to create my own version that I love and make on a weekly basis. I’ve had so many requests for easy weeknight meals and vegan batch cooking, so I hope you love making this Easy Vegetable Stew as much as I do!
Easy Vegetable Stew – A note on the recipe
There’s not much that can go wrong with this recipe, so it’s a great one to start with if you’re a new vegan or new to plant-based eating. Don’t worry too much about chopping the vegetables into specific sizes – part of the beauty of the recipe is that you can have different sizes veggies and the stew will still cook well!
You also don’t need to serve this stew with a side dish (unless you want to). As it contains both lentils and potatoes, you’ve got carbs and protein to keep you full and satisfied. The beauty of this recipe is that it should feel like a complete meal by itself. It’s perfect for those nights where you just want to snuggle up with a bowl of something comforting!
Easy Vegetable Stew (vegan & gluten-free)
- 1 medium onion, finely chopped
- 1 large stick of celery, diced
- 2 medium potatoes, chopped into 2cm cubes (about 3 heaped cups)
- 2 large carrots, diced
- 1 tbsp ground dried sage
- 1½ tbsp ground dried rosemary
- 1 vegetable stock cube
- 1 cup uncooked red lentils (soaked for 2 hours if preferred)
- 4-5 cups water
- 3 cups broccoli, cut into small florets
- ½ tbsp Bragg's soy seasoning, or tamari (soy sauce)
- 1 cup dark leafy greens, like collards, kale or spinach (optional)
- Salt & pepper to taste
- In a large saucepan with a lid, steam sauté the onion in a small amount of water for 5 minutes on a medium heat. If it begins to stick, just add a bit more water and keep stirring.
- Add the celery, potatoes, carrot, sage, rosemary, stock cube, lentils and water to the pan and bring to the boil.
- Reduce the heat and cook, covered, for 10 minutes, stirring now and then. The potato should be just tender.
- Add the broccoli and cook for a further 10 minutes (or until the lentils have become mush), stirring occasionally.
- Add the Bragg's, salt and pepper to taste, and the leafy greens. Cook for 3 more minutes, or until the greens have wilted.
- Serve immediately in bowls. (Also keeps well in the fridge for several days. Reheat when needed.)